Studies show the combination of slow-cooked short ribs, mashed cauliflower and Tessemae's Balsamic & Slow Roasted Garlic is a recipe for pure joy. Make this recipe and see for yourself!
 
Makes 4 servings 

INGREDIENTS

• 4 pounds beef short ribs
• coarse salt and freshly ground black pepper
• 2 tablespoons oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 6 tablespoons Tessemae’s Balsamic
• 3 tablespoons plus 1 teaspoon Tessemae’s Slow Roasted Garlic
• 2 tablespoons tomato paste
• 1 1/2 cups low-sodium chicken broth
• 1 large head of cauliflower, cut into florets
• 2 tablespoons grass-fed butter or ghee

INSTRUCTIONS

1. Dry short ribs with paper towels, then sprinkle with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add half of short ribs to pan. Cook short ribs until well browned all over, about 2 minutes per side. Repeat with remaining short ribs.
3. Meanwhile, add onion, carrot and celery to food processor and pulse until finely chopped.
4. Remove ribs to slow cooker bowl and remove all but 2 tablespoons fat from pan. Reduce heat to medium and Add onion mixture to pan and cook, stirring often until softened, about 6 minutes.
5. Stir 3 tablespoons Balsamic, 3 tablespoons Slow Roasted Garlic and tomato paste into onion mixture and cook, stirring for 2 minutes. Add onion mixture to slow cooker bowl along with 1 ¼ cups chicken broth. Cover and cook on low for 8 hours.
6. When there is 1 hour cook time remaining, place cauliflower florets in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam until tender, about 20 minutes. Blend steamed cauliflower with remaining ¼ cup chicken broth, 1 teaspoon Slow Roasted Garlic and butter using an immersion blender or a food processor. Cover with foil and set aside.
7. When short ribs are finished cooking, remove large pockets of fat from surface with a large spoon or ladle. Remove short ribs to a platter and cover with foil.
8. Using an immersion blender or blender, puree vegetable mixture with remaining 2 tablespoons Balsamic, salt and pepper to taste until smooth. Serve short ribs and sauce over mashed cauliflower.